Cauliflower pulsed into rice, then tossed with veggies, sesame oil and soy sauce for a "fried rice" dish that you'd love just as much as the real thing.

Author: Sydney

Serves: 4

Ingredients

1 head cauliflower, cut into florets

6 slices of bacon, chopped

1 large carrot, shredded

1 onion, minced

4 scallions, sliced and white and green parts divided

3 cloves garlic, minced or grated

1 1-inch piece of ginger, minced or grated

1 cup frozen peas, cooked according to package directions

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 teaspoons sesame oil

1-2 teaspoons Sriracha

2 eggs, lightly beaten

Instructions

First, make your cauliflower "rice". Clean and trim your cauliflower into florets. I used a yellow variety called citrus cauliflower in this recipe, but regular cauliflower works just as well. Place the florets (in batches, if needed, so as not to overcrowd them) in your food processor and pulse in short bursts until the cauliflower resembles cous-cous, or small grains. If there are any large pieces of cauliflower left over, remove them and pulse again separately. You want to be careful and not over-pulse, or else you will puree the cauliflower. Remove the cauliflower rice from the food processor and set aside.

In a large, heavy-bottomed skillet over medium-high heat, cook your chopped bacon until crisp, about 8 minutes or so, then remove with a slotted spoon and set aside.. If you want to make this recipe vegetarian, simply skip the bacon and add 2 tablespoons of vegetable oil to the pan. Reduce the heat to medium and add in the carrot, onion and white parts of the scallions. Cook for 5 minutes or so, until beginning to soften, then add in the garlic and ginger, and cook until fragrant, about 1-2 minutes. Add in the peas and stir to combine. Add in the cauliflower rice and stir to combine.

Whisk together the soy sauce, rice wine vinegar, sesame oil and Sriracha. Add to the pan and stir to combine. Push everything in the pot to one side as best as you can, lightly beat your eggs, and add them to the pan in a spot where they can lightly cook on their own for 1-2 minutes. Once the eggs have set a bit, toss them with the rest of the ingredients (see the photos above). Taste and adjust seasonings as needed, then sprinkle with the remaining green sliced parts of the scallions and serve. This will keep well in the refrigerator for up to 5 days.

Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/10/27/cauliflower-fried-rice/